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Sprouted Flour Zucchini Nut Bread

Sprouted Flour Zucchini Nut Bread

Sprouted Flour Zucchini Nut Bread

This is what I am bringing to this weekend’s event at Image in Leesburg.  Remember to come on out and join us for a collection of healthy lifestyle businesses for an afternoon of beauty from 2-5.  You can find out the full details here:


Sprouted Flour Zucchini Nut Bread


  • 5 eggs
  • 1 cup coconut oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla
  • 3/4 cup water
  • 3 cups sprouted spelt or sprouted wheat flour
  • 1 cup sugar or agave or rice syrup or honey (you choose)
  • 2 tablespoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 3/4 pound shredded zucchini
  • 1/2 cup chopped nuts



  1. Preheat oven to 350F.  Grease and flour 2 8.5″ loaf pans.
  2. In large mixing bowl beat eggs, oil, lemon juice and vanilla and water.  Depending on the temperature of the mixture it could be slightly thick and lumpy.
  3. In separate bowl, soft together flour, sugar, cinnamon, baking powder, soda and salt.  Mix in zucchini and nuts.  Gradually add to egg mixture, beating until smooth.
  4. Divide batter evenly between pans and bake until loaves begin to pull away from sides of pans, about 60 minutes.



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